I have been on such a Buffalo Chicken kick lately. It’s one of those foods that I avoided for most of my life, thinking that I wouldn’t like it. Then, for whatever reason, one day I finally tried a bite, and now I’m hooked. I want all the Buffalo Chicken in as many ways as I can get it!

Buffalo Chicken on it’s own is low carb, a great, flavorful option for those on a keto diet, and naturally gluten free as well. I actually think the first time I ate Buffalo Chicken was during one of my low carb diet periods.

I’ve since had Buffalo Chicken Tacos, Buffalo Chicken Cheesesteaks (not so low carb with the roll, though) and Buffalo Chicken Salad. Before starting up another stretch of low carb dieting, the idea came to me to create Buffalo Chicken Poppers! I tend to do better with this particular way of eating when the food is loaded with flavor. And cheese. And bacon never hurts either.

After playing around a little bit with the recipe, I decided that a cheddar and cream cheese mixture, similar to that of traditional jalapeno poppers, gave the best flavor combination. Wrapping them in bacon added that last element to create these perfect poppers!

Bacon Wrapped Buffalo Chicken Poppers

Prep!

If you’re not using leftover chicken for this recipe, you will need to cook and shred the chicken first.

Cut the tops off of the jalapeno peppers and scrap out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers. Set aside.

Grate the cheddar cheese, if necessary, and have all of your other ingredients out and ready to go.

Create!

Preheat your oven to 375°F.

In a large skillet, add the chicken and Buffalo Sauce over medium heat and stir until well combined. Add the cheddar and cream cheese and cook, stirring often, until it’s melted.

Remove from heat. Divide the Buffalo Chicken filling among the prepared jalapenos. You might have some extra, depending on the size of your peppers.

Wrap each popper in a half slice of bacon. If your peppers are larger, you might need to use a whole slice. Secure the bacon with a toothpick. Don’t skip this part! The bacon will shrink as it cooks and may come unraveled.

To bake, I will line a baking sheet with aluminum foil or a Silpat mat and place an oven-safe rack on top. This keeps the peppers elevated and helps cook the bacon all the way around better.

Bake for 25 minutes. For crispier bacon, turn on the broiler and cook for another 1-2 minutes, watching closely. Flip the peppers over and broil another 1-2 minutes until the bacon is done to your liking, being very careful not to burn the bacon or the peppers.

Present!

Throw these bad boys onto a serving plate and watch them disappear in minutes!

Enjoy!

If you love this recipe for Bacon Wrapped Buffalo Chicken Poppers, be sure to check out:

Ingredients

Instructions

PREP: If you’re not using leftover chicken for this recipe, you will need to cook and shred the chicken first. Cut the tops off of the jalapeno peppers and scrap out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers. Set aside. Grate the cheddar cheese, if necessary and have all of your other ingredients out and ready to go.

Preheat your oven to 375°F.

In a large skillet, add the chicken and Buffalo Sauce over medium heat and stir until well combined. Add the cheddar and cream cheese and cook, stirring often, until it’s melted.

Remove from heat. Divide the Buffalo Chicken filling among the prepared jalapenos. You might have some extra, depending on the size of your peppers.

Wrap each popper in a half slice of bacon. If your peppers are larger, you might need to use a whole slice. Secure the bacon with a toothpick. Don’t skip this part! The bacon will shrink as it cooks and may come unraveled.

To bake, I will line a baking sheet with aluminum foil or a Silpat mat and place an oven-safe rack on top. This keeps the peppers elevated and helps cook the bacon all the way around better.

Bake for 25 minutes. For crispier bacon, turn on the broiler and cook for another 1-2 minutes, watching closely. Flip the peppers over and broil another 1-2 minutes until the bacon is done to your liking, being very careful not to burn the bacon or the peppers.